EP0053844B1 - Dispeptid-Süssungsmittelzusammensetzung - Google Patents

Dispeptid-Süssungsmittelzusammensetzung Download PDF

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Publication number
EP0053844B1
EP0053844B1 EP81110320A EP81110320A EP0053844B1 EP 0053844 B1 EP0053844 B1 EP 0053844B1 EP 81110320 A EP81110320 A EP 81110320A EP 81110320 A EP81110320 A EP 81110320A EP 0053844 B1 EP0053844 B1 EP 0053844B1
Authority
EP
European Patent Office
Prior art keywords
composition
dipeptide
sweetening
sweeteners
amount
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
EP81110320A
Other languages
English (en)
French (fr)
Other versions
EP0053844A1 (de
Inventor
Yuzo Okada
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP55174176A external-priority patent/JPS5951263B2/ja
Priority claimed from JP56130621A external-priority patent/JPS5831941A/ja
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Publication of EP0053844A1 publication Critical patent/EP0053844A1/de
Application granted granted Critical
Publication of EP0053844B1 publication Critical patent/EP0053844B1/de
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
    • A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives

Definitions

  • the present invention relates to a dipeptide sweetening composition. More particularly the present invention is concerned with a dipeptide sweetening composition in which dipeptide sweeteners are kept stable against heat or enzymes, and which can give to foods a long lasting flavor of a clear sweetness.
  • Dipeptide sweeteners such as ⁇ -L-aspartyl-L-phenylalanine-methylester are generally known as low calorie sweetening agents which have the quality of possessing a clear initial taste without leaving an unpleasant bitter taste, as others such as saccharin. Problems arise, however, by the fact that many of them have lower stability against heat or enzymes under aqueous conditions than other well-known sweeteners such as sugars, polyols, and synthetic chemicals like cyclamate and saccharin.
  • dipeptide sweeteners to processed foods, whose production indispensably requires a prolonged exposure to moist heat, are greatly limited. Their use for fermented foods is also restricted, because enzymatic action causes a loss of sweetness of the dipeptide sweeteners.
  • dipeptide sweeteners are known as suitable sweetening agents giving a long-lasting sweetness to chewing gums (USP 3,943,258)
  • problems i.e., the stability of the dipeptide sweeteners during the manufacturing process and storing period, wherein they are kept under conditions of relatively high pH and temperature, and in contact with water, the quality of sweetness of the sweeteners during the long-lasting period of chewing, and also the longer-lasting sweetness than that of the chewing gums containing dipeptide sweeteners alone or in combination with other sweetening agents.
  • a continuous need therefore exists for a dipeptide sweetening composition which can be kept stable against heat and enzymes, and gives a sufficient sweet taste to processed foods in which it is employed and which further provides a long-lasting sweetness when employed in chewing foods.
  • one object of the present invention is to provide a low calorie dipeptide sweetening composition having heat and enzyme stability, which is applicable for producing processed foods and fermentation foods.
  • Another object of the present invention is to provide a heat-stable dipeptide sweetening composition which gives a longer-lasting sweetness to various foods, especially chewing foods such as chewing gums, in comparison to dipeptide sweeteners alone.
  • a dipeptide sweetening composition which comprises a combination of (a) from 20 to 60% by wt. solid fat, (b) from 10 to 30% by wt. emulsifier, (c) from 10 to 30% by wt. polysaccharide and (d) not more than 30% by wt. dipeptide sweetener, all of said percents being based on the weight of the composition.
  • the first ingredient of the composition of the present invention is one or more solid fat or fats.
  • the solid fats used in the composition are hardened fatty acids, higher fatty acids, higher alcohols, beef tallows, waxes and resins.
  • any kind of edible solid fat may be used in the composition, solid fats such as a hardened rape oil and a rice barn wax, the melting point of which is not lower than 50°C, and which do not debase the taste quality of the foods, are preferable.
  • the composition includes one or more solid fats in an amount ranging from 20 to 60% by wt., preferably in an amount of about 40% by wt.
  • a composition which contains more than about 60% by wt. of solid fats, will form oil drops on the surface of foods in which the composition is employed, under the common heating conditions of moist heating at 90°C for conventional processed foods.
  • the composition structure wherein the four ingredients are combined into a dipeptide sweetener stable against heat and enzymes will easily be broken down and there is caused a tendency to lose sweetness of the dipeptide sweeteners. Such a tendency also appears in the foods which will be preserved with the coexistence of enzymes and the composition of the present invention.
  • emulsifiers such as glycerol fatty acid esters, sorbitan fatty acid esters, soybean phospholipids and sucrose fatty acid esters may be employed in the composition of the present invention, and among these, monoglycerides and sorbitan fatty acid esters are preferred emulsifiers for the present invention.
  • the composition includes one or more emulsifiers in an amount ranging from 10 to 30% by wt., preferably in an amount about 20% by wt. More than about 30% by wt. emulsifier is unnecessary, and can cause a bad effect on the foods containing the composition. On the contrary, an amount of less than about 10% by wt. of the emulsifiers will give oil drops under moist heating at a temperature of about 90°C. Therefore, the amount ranging from about 10 to 30% by wt. is the best range for the composition.
  • starch, dextrin, pectin, carragheenan, tamarind and the like may be used in the composition. Any kind of polysaccharide will be applicable. However, in order to form a strong stabilizer for dipeptide sweeteners, waxy starches, such as a waxy corn starch or waxy rice starch, are desirable for the composition of the present invention.
  • the amount of polysaccharides ranges from 10 to 30% by wt., preferably the composition includes about 20% by wt. of one or more polysaccharides. If the amount is more or less than the above range, its retaining function of dipeptide sweeteners will be reduced under the conventional conditions of moist heating.
  • dipeptide sweeteners which may be used as the fourth ingredient and as the sweetening base in the composition of the present invention include a-L-aspartyl-L-phenylalanine-methylester ("AP") and a-L-aspartyl-L-phenylalanine-ethylester.
  • the composition includes one or more dipeptide sweeteners in an amount of preferably up to about 20% by wt. An amount of more than 30% by wt. of dipeptide sweeteners reduces the strength of the composition as a retaining agent of dipeptide sweeteners against moist heat and enzymes.
  • the composition can be prepared by a process wherein a heat-melted fat is admixed with an emulsifier, polysaccharide and dipeptide sweetener, the admixture then is cooled and optionally pulverized or spray-dried into a powder of granules of the composition, the size of which is preferably smaller than US #12 mesh (1,68 mm).
  • Typical examples of the use of the present dipeptide sweetening composition are as sweetening materials for processed foods such as boiled fish paste, smoked meats or fishes, cakes, breads, cookies, "miso" (soy paste), chocolate, desserts and milk products, as a sweetener for chewing-foods such as chewing gums, and as a seasoning for cooking.
  • the dipeptide sweetening composition may preferably be added to the gum base in an amount corresponding to 0.1 to 10.0%, more preferably from 1.0 to 5.0% by wt., based on the weight of the dipeptide sweeteners; however, if other sweeteners are used in combination with dipeptide sweeteners, it may be varied in accordance with the kind and amount of the other sweeteners used.
  • Typical examples of other sweeteners are sugars like sucrose, fructose, glucose, liquid sugar or invert sugar, polyols, like sorbitols or mannitol, stevioside, and the like.
  • Dipeptide sweetening compositions (A), (B), (C), (D) and (E) consisting of the ingredients mentioned below were prepared by admixing the melted fat with the other ingredients, and cooling and pulverizing the mixture into a fine powder.
  • the solutions wherein the concentration of AP being 50 mg/dl were prepared with the compositions (A), (B), (C), (D) or (E) or AP alone as a sweetening base. After each of the solutions was heated at 90°C for 2 hours, the remaining ratio of AP was measured. The results obtained are shown in Table 1.
  • boiled fish paste products were prepared with the substitution of 0.04 kg of AP for 0.2 kg of Dipeptide Sweetening Composition (A) in the same manner as described above.
  • the cooked beef and burdock were prepared with the substitution of 0.1 g of AP for 0.5 g of the above dipeptide sweetening composition in the same manner as described above.
  • a "miso" was admixed with a Dipeptide Sweetening Composition consisting of 40% by wt. of bees wax, 15% by wt. of sorbitan fatty acid ester, 25% by wt. of waxy corn starch and 20% by wt. of AP and the admixture was stored at 24°C.
  • Chewing gums (A), (B) and (C) consisting of the ingredients mentioned below are prepared by the conventional method wherein the warmed gum base being admixed and homogenized with the sweetening material and made into chewing gum sheets.
  • Chewing Gums (A), (B) and (C) and Controls 1 and 2 were organoleptically tested for their sweetness lasting time by the panel of 12 members who had been especially trained for this kind of test. The test was performed by measuring the sweetness lasting times, the terminal points of which ranging from "to perceive almost no sweetness” to "to perceive a little bitterness”. The results obtained are shown in Table 5.
  • Chewing Gums (A), (B) and (C) of the present invention have an 3-6 times longer lasting sweetness than the conventional chewing gum (Control 1) and in comparison to the chewing gum containing AP alone (Control 2), 3-17 minutes longer lasting sweetness can be obtained by the chewing gums which contain the compositions of the present invention.
  • Chewing Gum (D) and Control 3 consisting of the ingredients described below are prepared in the same manner as described in Example 5.
  • Chewing Gum (D) and Control 3 were organoleptically tested by a panel of 12 members who had been especially trained for this kind of test.
  • Chewing gum (D) of the present invention has an improved stability for storage over that of AP alone and significantly preferred by the panelists.
  • Chewing Gums (E) and (F) were prepared in the same manner as described in Example 5 and organoleptically tested for their sweetness lasting time and preference in accordance with the same method as described in Example 5 and Example 6. The results obtained are shown in Table 7 and Table 8, which show the combined use of AP and the other sweeteners is also preferable.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Seasonings (AREA)

Claims (10)

1. Süßmittel-Zusammensetzung, enthaltend, bezogen auf das Gewicht der Zusammensetzung,
(a) 20 bis 60 Gew.-% eines festen Fettes oder mehrerer fester Fette,
(b) 10 bis 30 Gew.-% Emulgator,
(c) 10 bis 30 Gew.% Polysaccharid, und
(d) ein Dipeptid-Süßmittel in einer Menge von nicht mehr als 30 Gew.-%.
2. Zusammensetzung nach Anspruch 1, worin das Dipeptid-Süßmittel α-L-Aspartyl-L-phenylalanin-methylester ist.
3. Zusammensetzung nach Anspruch 1 oder 2, in der der Schmelzpunkt des festen Fettes nicht weniger als 50°C beträgt.
4. Zusammensetzung nach einem der Ansprüche 1 bis 3, worin der Emulgator aus der Gruppe der Monoglyceride, Sorbitan-fettsäureester und Gemische davon ausgewählt ist.
5. Zusammensetzung nach einem der Ansprüche 1 bis 4, worin das Polysaccharid wachsartige Stärke ist.
6. Verfahren zur Herstellung der Zusammensetzung nach einem der Ansprüche 1 bis 5, bei dem das geschmolzene feste Fett, Emulgator, das Polysaccharid und das Dipeptid-Süßmittel gemischt, gekühlt und gegebenenfalls pulverisiert oder sprühgetrocknet werden, wobei die Zusammensetzung in Form eines Pulvers oder Granulats gebildet wird.
7. Verfahren zum Süßen von verarbeiteten Nahrungsmitteln, dadurch gekennzeichnet, daß eine Zusammensetzung nach einem der Ansprüche 1 bis 5 als Süßmittel verwendet wird.
8. Verfahren nach Anspruch 7, wobei das verarbeitete Nahrungsmittel Kaugummi ist.
9. Verfahren nach Anspruch 8, wobei der Kaugummi die Zusammensetzung in einer Menge entsprechend 0,1 bis 10,0 Gew.-% a-L-Aspartyl-L-phenylalanin-methylester enthält.
10. Verfahren nach Anspruch 9, wobei die Menge 1,0 bis 5,0 Gew.-% a-L-Aspartyl-L-phenylalanin-ethylester entspricht.
EP81110320A 1980-12-10 1981-12-10 Dispeptid-Süssungsmittelzusammensetzung Expired EP0053844B1 (de)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP174176/80 1980-12-10
JP55174176A JPS5951263B2 (ja) 1980-12-10 1980-12-10 ジペプチド甘味料含有油脂組成物
JP130621/81 1981-08-20
JP56130621A JPS5831941A (ja) 1981-08-20 1981-08-20 ジペプチド甘味料含有チユ−インガム

Publications (2)

Publication Number Publication Date
EP0053844A1 EP0053844A1 (de) 1982-06-16
EP0053844B1 true EP0053844B1 (de) 1984-12-12

Family

ID=26465707

Family Applications (1)

Application Number Title Priority Date Filing Date
EP81110320A Expired EP0053844B1 (de) 1980-12-10 1981-12-10 Dispeptid-Süssungsmittelzusammensetzung

Country Status (4)

Country Link
US (1) US4465694A (de)
EP (1) EP0053844B1 (de)
CA (1) CA1163134A (de)
DE (1) DE3167754D1 (de)

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CA1190430A (en) * 1982-06-28 1985-07-16 Ajinomoto Co., Inc. Dipeptide sweetener composition, processing for producing the same, and an aqueous food containing the same
JPH0631312B2 (ja) * 1983-03-18 1994-04-27 味の素株式会社 ジペプチド結晶及びその製造方法
US4701337A (en) * 1983-09-12 1987-10-20 General Foods Corporation Chocolate product containing dipeptide-cocoa butter composition
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JPS60114149A (ja) * 1983-11-25 1985-06-20 Lotte Co Ltd 柔軟なチューインガム
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AU618065B2 (en) * 1987-12-23 1991-12-12 Wm. Wrigley Jr. Company Method of making chewing gum with wax-coated delayed release ingredients
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JPH053766A (ja) * 1990-07-26 1993-01-14 Ajinomoto Co Inc 油脂被覆甘味料組成物の製造法
AU1241192A (en) * 1990-12-17 1992-07-22 Brian Butcher Microencapsulated sweeteners for use in baked goods
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JP6719871B2 (ja) * 2015-07-10 2020-07-08 昭和産業株式会社 ドーナツシュガー、及びその製造方法
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Also Published As

Publication number Publication date
EP0053844A1 (de) 1982-06-16
DE3167754D1 (en) 1985-01-24
CA1163134A (en) 1984-03-06
US4465694A (en) 1984-08-14

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